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Recipes
Spinach Pesto with Whole-Wheat Pasta
By pattie_d
Stored in an airtight container in the fridge, this unconventional version of pesto will last up to three days
- Coarse salt and ground pepper
- 2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed
- 10 ounces whole-wheat short, tubular pasta
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/3 cup walnuts, toasted
- 1 garlic clove
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/4 cup olive oil
- 1 pint cherry tomatoes, halved
Pasta Garganelli Style
By pattie_d
Fill a 5-quart saucepot with water
- Asparagus, artichokes, English peas and favas give this pasta dish a lot of flavor.
- 1 lb garganelli, rustichella di abruzzo
- 4 oz asparagus, cut into 2-inch sticks
- 4 oz baby artichokes, recipe follows
- 2 oz favas, cleaned and blanched
- 3 oz baby spinach
- 4 oz fresh English peas, blanched
- 1 oz fresh tarragon leaves
- 3 oz butter
Oatmeal Cookies bt Ken
By pattie_d
Preheat oven to 350 degrees F
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose or whole wheat or bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 cups rolled oats
- 1 cup steel cut oats
- 1/2 cup oat-bran
- 1/2 cup flax seeds (Ken uses ground, I used whole)
- 1/2 cup shredded coconut
- 1 cup raisins or cranberries or dried cherries or dried fruit or all the above
- 1 1/2 cups chopped walnuts
- 1 teaspoon pure vanilla extract
Pumpkin Pie Crunch — Duncan Hines®
By pattie_d
You can have all the taste of pumpkin pie made with our most popular Duncan Hines Classic Yellow Cake Mix
- 1 (16 oz) can solid pack pumpkin
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1 cup chopped pecans
- 1 cup butter or margarine, melted
- whipped topping
Simple Vegetable Curry
By pattie_d
Red curry paste and brown mustard seeds spice up the coconut-milk broth of this satisfying stew
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 1 medium yellow onion, diced small
- 1 cup long-grain white rice
- coarse salt and ground pepper
- 1 tablespoon red curry paste
- 1 cup unsweetened coconut milk (from a 13.5-ounce can)
- 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
- 1 small cauliflower, cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- fresh cilantro, for serving
Scones for Christmas
By pattie_d
Preheat your oven to 375F
- These tender/crumbly, full-flavored scones feature cranberries and pecans. With oats in the dough, they're a tasty throwback to their Scottish origins.
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1 cup (3 ounces) old-fashioned rolled oats or quick-cooking (not instant) oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (3 3/4 ounces) brown sugar, packed
- 1/2 cup (4 ounces, 1 stick) butter
- 1 cup (4 ounces) dried cranberries
- 1 cup (4 ouces) diced pecans
- 1 cup (8 ounces) buttermilk, sour cream, or plain yogurt
- coarse sparkling sugar for topping, optional
Margarita
By pattie_d
Combine all ingredients in an ice-filled cocktail shaker
- 1-1/2 oz. silver tequila
- 1 oz. Cointreau
- 1/2 oz. fresh lime juice
- splash simple syrup
- salt rim
- shaker
- citrus squeezer
- salted rocks glass
- strainer
Vegetable Sandwich Stacks
By pattie_d
Looking for a different sandwich idea? Try these scrumptious sandwich stacks featuring layers of eggplant, zucchini...
- 1 medium eggplant, cut into 1/4-inch slices
- 1 large zucchini, cut into 1/4-inch diagonal slices
- 1/2 cup olive oil
- 1 lb. mozzarella cheese, cut into 24 thin slices
- 1/4 cup grated Parmesan cheese
- 3 cups Prego® Roasted Garlic and Herb Italian Sauce
- 6 slices Pepperidge Farm® Garlic Texas Toast
Beef Stew
By pattie_d
You can make this beef stew in the oven or a slow cooker
- 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
- 1/3 cup tomato paste
- 3 tablespoons balsamic vinegar
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 1 pound medium onions (about 2), cut into 1-inch chunks
- 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
- 1 pound carrots, cut into 1 1/2-inch lengths
- 6 garlic cloves, smashed
- 2 bay leaves
West Indies Guava Barbecue Sauce
By pattie_d
In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar unti...
- 1 guava (- peeled seeded and chopped)
- 15 ozs tomato sauce
- 6 ozs tomato paste
- 12 cup water
- 14 cup brown sugar
- 2 tbsps flavoring (liquid smoke)
- 2 tbsps fresh lemon juice
- 1 tbsp worcestershire sauce
- 1 tbsp hot sauce (habanero)
- 1 tsp molasses
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 12 tsp black pepper